Name: Baklava Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: Middle Eastern
Ingredients: 1 cup pistachio; 3/4 cup walnut; 1/4 cup almond; 1 1/4 cup cane sugar; 3/4 cup water; 1/3 cup honey; 2 tbsp orange blossom water; Dash of cardamom; 3 tbsp unsalted butter (melted); 1 package phyllo dough; 8 oz unsalted butter (for brushing)

Introduction

Baklava Pie is a delightful twist on the classic Middle Eastern dessert, featuring a rich blend of nuts and honey-infused caramel wrapped in crispy phyllo pastry. This indulgent treat combines layers of buttery, flaky textures with warm spices, making it perfect for special occasions or a sweet everyday treat.

The image shows a close-up of a round nut tart on a white plate sitting on a white marbled texture. The tart has multiple layers starting with a light golden thin crust base, followed by a sticky amber caramel layer, topped with a thick coat of chopped nuts including walnuts and pistachios in varying shades of brown and green, all covered in a glossy caramel glaze. One slice is lifted slightly with a silver serving utensil, revealing the layers clearly with the crunchy nut layer sparkling under the light. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Chop the pistachios, walnuts, and almonds until they are small pieces, or pulse them in a food processor for an even texture.

Step 2: In a pan, combine cane sugar and water. Bring to a simmer and cook until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. Stir in honey, orange blossom water, and cardamom, then simmer for another minute. Remove from heat and stir in 3 tablespoons melted butter. Let the caramel cool.

Step 3: Prepare an 8 or 10-inch pan by lining the bottom with large parchment paper. Pour some of the caramel into the pan, spread evenly, then add all the chopped nuts. Pour the remaining caramel over the nuts to coat them.

Step 4: Take one sheet of phyllo dough and place it on a clean cutting board. Brush it liberally with the melted butter, then lay another sheet on top and brush again. Repeat until you have four layers. Crinkle the stacked sheet at both ends and carefully roll it to form a spiral shape.

Step 5: Place the phyllo spiral in the center of the prepared pan over the caramel and nuts. Continue making more crinkled phyllo spirals, arranging them around the first to cover the entire pan. This should take about 7-8 spirals.

Step 6: Bake the baklava pie at 375°F (190°C) for 45-50 minutes, or until the phyllo is golden brown and crisp. While still warm, gently press the phyllo into the caramel so it absorbs the syrup. Allow the pie to cool completely for about 2 hours. Once cooled, flip the pie onto a serving plate, peel off the parchment paper, and enjoy.

Tips & Variations

For a richer flavor, toast the nuts lightly before chopping to enhance their aroma.

If you prefer a sweeter dessert, drizzle extra honey over the pie just before serving.

Use clarified butter instead of regular butter for a higher smoke point and crispier phyllo.

Orange blossom water can be substituted with rose water for a different floral note.

FAQs

Can I use different nuts for this baklava pie?

Yes, you can substitute or add other nuts like pecans, hazelnuts, or cashews according to your preference. Just be sure to chop them finely for even layering.

How do I prevent the phyllo from drying out while assembling?

Keep the phyllo sheets covered with a damp kitchen towel when not in use to prevent them from drying out and becoming brittle.